Best Organic Cocktail Program (2013)

It ain't easy being green, but at FEED Body & Soul on Abbot Kinney in Venice, it's a way of doing business — even bar business. Cocktail wunderkind Marcos Tello of Tello Demarest Liquid Assets spent months sourcing organic spirits and other ingredients — not an easy task in the booze biz — and designing a menu with classic cocktail roots. Words like "organic," "biodynamic" and "local" pop up in almost every drink description, proving the restaurant's commitment to its creed. For the Pineapple Curry Swizzle, which features organic Vida mezcal, the kitchen makes its own organic pineapple curry juice; the old school–meets–new school Satsuma Whiskey Smash sources organic yacón syrup, organic mint and organic satsumas, which harmonize with organic Koval wheat whiskey from Chicago. If you try only one drink, make it the Celery Root Collins with 123 Tequila Blanco, made from sustainably cultivated agave, Imbue Vermouth, organic agave nectar, organic celery root juice and Q Tonic. (That's a LOT of organic.) Who knew "being healthy" could give you a buzz? 1239 Abbot Kinney Blvd., Venice. (310) 450-5550, feedbodyandsoul.com. —Lesley Jacobs Solmonson